Wednesday, June 14, 2006

This makes wonderfully flavorful guacamole. You will not be able to resist eating the whole thing in one sitting. The lemon juice really keeps the avocados green and beautiful. Pump up the hot pepper sauce if you like it spicy.

Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.

skrockodile:I will try those pretty little cupcakes for the next birthday.

Try this accompaniment to fish. It's tart and bright; especially good with fresh salmon, trout, bluefish, swordfish - any fatty fish. I've been using it for years and don't remember where it originated.

CONNECT

EMAIL ME

ABOUT ME

Cooking (and eating) is a passion. I love to discover new techniques and dishes. I love tackling a new recipe. I love cooking for others. I have a deep interest all things food: the chemistry and process of cooking, the art of presentation, and the overall aesthetics of a meal.

What started as a passion for cooking, therefore, has also blossomed into a deep interest in exploring the visual art of food via food photography (after all, we eat with our eyes first).